Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

I was in the mood for something light for dinner and wanted to make a dressing with buttermilk since I had it in the house and wanted to use it.  I picked up a roast chicken from the market because I was very pressed for time.  I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale or any greens you would like to use.  In any event I used romaine this time. I removed the skin from the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure and would love some bacon and corn in this salad.  This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies and ingredients you’d like.  Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it.

This dressing should be good for at least 4 servings. Feel free to double it.

Ingredients:

Buttermilk Dressing:

1 clove garlic

1 egg yolk ( let egg sit out at room temperature) just not really cold

3 tablespoons of buttermilk ( low-fat is fine)

1 tablespoon whole grain mustard

1/4  teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)

1 tablespoon apple cider vinegar

1/2 cup olive oil

*feel free to double

Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.

Put salad greens, avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing (start small)  and mix salad adding dressing as needed.